Chicken And Rice Dutch Oven Camping Recipe

Chicken And Rice Camping Recipe by CampingForFoodies features a black cast iron Dutch oven filled with a baked chicken and rice casserole. The cubed white chicken is smothered in a creamy sauce with white jasmine rice, orange cubed carrots, green sweet peas and bright green fresh parsley. A Dutch oven lid with charcoal briquettes covered in ash sits in the background.

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: Servings

Camping For Foodies Dinner Camping Recipes: This creamy chicken and rice is the ultimate hearty comfort food dinner, perfect for Dutch oven preparation.

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Ingredients

2 tablespoons butter
1 small onion diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried ground thyme
4 cloves garlic minced
1 pound boneless skinless chicken breasts cubed into bite sized pieces
1 (12 oz) package frozen peas and carrots defrosted
1 cup jasmine rice
1 (32 oz) carton chicken broth
1 (8 oz) package cream cheese cubed into 1 inch chunks
4 tablespoons fresh parsley chopped (optional)

Instructions

This baked chicken and rice casserole requires an oven temperature of 350 F degrees so prepare your heat source accordingly. Initially, you will be using a heat source below the oven to do the browning then you will transition with heat above and below the Dutch oven for baking.
Heat a 12-inch standard depth Dutch oven over medium-high heat using hardwood coals from a campfire, charcoal briquettes or a propane camp stove.
Melt the butter in the Dutch oven pot.
Add the onion to the pot, stirring and cooking until it is tender.
Stir in the salt, pepper and thyme.
Add the garlic to the pot, continually stirring and cooking until it is fragrant making sure not to burn it.
As soon as the garlic is fragrant, add the chicken to the pot. Stir the chicken until the pieces are browned on all sides. This will take a few minutes.
Now, add the rice, peas and carrots to the pot stirring everything together to combine all of the ingredients.
Pour the chicken broth into the pot, cover with the lid and bake at 350 F degrees (25 total coals = 17 top / 8 bottom) until the chicken is cooked through and the liquid is almost absorbed. This will take approximately 30-40 minutes. (see * Note)
While there is still some liquid in the pot, place the cream cheese cubes evenly across the top of the chicken and rice mixture. (see ** Note)
Remove the lid, stir the melted cream cheese into the chicken and rice then top with fresh parsley. Serve immediately.

Notes

*NOTE: If you are using a propane camp stove for this recipe, this is the point where you will need to add your Dutch oven dome and heat diffuser plate to circulate the heat up the sides and over the top of the oven for baking.

If you are using a different oven size, check our chart to see how many coals you'll need to maintain 350 F degrees.

Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

**NOTE: Watch for the liquid to be almost absorbed before adding the cream cheese because if you wait until all of the liquid is totally absorbed, the rice will have a mushy texture. Replace the lid and continue baking a few more minutes until the cream cheese is nicely softened.

Nutrition Information